Creamy mustard and leek chicken with wholemeal couscous
Summary
Looking for an incredibly tasty and nutritious dinner option? Dive into this guide on making Creamy mustard and leek chicken with wholemeal couscous. It’s not only flavorsome but also packs a punch in terms of health benefits. Let’s roll up those sleeves and get into the nitty-gritty of this mouthwatering dish!
Ingredients
- Chicken breasts: 2 (approx. 400g or 14 oz)
- Leeks: 2 medium-sized (approx. 300g or 10.5 oz)
- Wholemeal couscous: 1 cup (approx. 170g or 6 oz)
- Dijon mustard: 2 tbsp (approx. 30g or 1 oz)
- Fresh cream: 1/2 cup (approx. 120ml or 4 fl oz)
- Olive oil: 2 tbsp (approx. 30ml or 1 fl oz)
- Chicken broth: 1 cup (approx. 240ml or 8 fl oz)
- Salt: to taste
- Black pepper: to taste
time
Preparation and Cooking Time: 40 minutes
Serves: 2
Nutritional Facts Per Serving
- Calories: 520 kcal
- Protein: 38g
- Carbohydrates: 52g
- Dietary Fiber: 4g
- Sugars: 3g
- Fat: 20g
- Saturated Fat: 8g
- Cholesterol: 105mg
- Sodium: 450mg
Instructions
- Begin by slicing the leeks thinly and setting them aside.
- In a skillet, heat up the olive oil over medium-high heat.
- Season the chicken breasts with salt and pepper, and place them in the skillet.
- Cook the chicken until it’s golden brown on both sides, which should take around 6-7 minutes per side.
- Remove the chicken and place it on a separate plate.
- In the same skillet, add the leeks and sauté them until they become translucent and tender.
- Stir in the Dijon mustard and mix it well with the leeks.
- Pour in the chicken broth and let the mixture come to a boil.
- Once boiling, reduce the heat and stir in the fresh cream. Mix until you get a smooth, creamy consistency.
- Return the chicken to the skillet, ensuring it’s covered with the creamy mustard and leek sauce.
- Let the chicken simmer for an additional 10 minutes.
- While the chicken is simmering, prepare the wholemeal couscous according to the package instructions.
- Once everything’s ready, plate the chicken atop a bed of fluffy couscous, and drizzle with the creamy mustard and leek sauce.
Tips Creamy mustard and leek chicken with wholemeal couscous
- For a bit of crunch, you can throw in some toasted almonds or walnuts to the couscous.
- If you’re looking to up the veggie quotient, steam some broccoli or asparagus on the side.
- Always choose high-quality mustard; it makes a world of difference in the final flavor.
Serving your Creamy mustard and leek chicken with wholemeal couscous
Serve the Creamy mustard and leek chicken with wholemeal couscous hot, straight out of the pan. Accompany it with a fresh green salad and a light vinaigrette to balance out the creaminess of the dish. Pairing it with a chilled glass of iced green tea can add a refreshing touch to your meal.
Alright, AH7 enthusiasts, there you have it! An utterly scrumptious Creamy mustard and leek chicken with wholemeal couscous dish that’s perfect for those who are both health-conscious and flavor-centric. Give this a go, and I promise, your taste buds will thank you! And remember, it’s not just about eating; it’s about savoring every bite. Enjoy!
CREAMY MUSTARD AND LEEK CHICKEN WITH WHOLEMEAL COUSCOUS
Looking for an incredibly tasty and nutritious dinner option? Dive into this guide on making Creamy mustard and leek chicken with wholemeal couscous. It’s not only flavorsome but also packs a punch in terms of health benefits. Let’s roll up those sleeves and get into the nitty-gritty of this mouthwatering dish!
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Nutritions
Nutrition Facts
CREAMY MUSTARD AND LEEK CHICKEN WITH WHOLEMEAL COUSCOUS
Amount per Serving
Calories
520
% Daily Value*
Fat
20
g
31
%
Saturated Fat
8
g
50
%
Cholesterol
105
mg
35
%
Sodium
450
mg
20
%
Carbohydrates
52
g
17
%
Fiber
4
g
17
%
Sugar
3
g
3
%
Protein
38
g
76
%
* Percent Daily Values are based on a 2000 calorie diet.
Ingredients
- Chicken breasts: 2 approx. 400g or 14 oz
- Leeks: 2 medium-sized approx. 300g or 10.5 oz
- Wholemeal couscous: 1 cup approx. 170g or 6 oz
- Dijon mustard: 2 tbsp approx. 30g or 1 oz
- Fresh cream: 1/2 cup approx. 120ml or 4 fl oz
- Olive oil: 2 tbsp approx. 30ml or 1 fl oz
- Chicken broth: 1 cup approx. 240ml or 8 fl oz
- Salt: to taste
- Black pepper: to taste
Instructions
- Begin by slicing the leeks thinly and setting them aside.
- In a skillet, heat up the olive oil over medium-high heat.
- Season the chicken breasts with salt and pepper, and place them in the skillet.
- Cook the chicken until it’s golden brown on both sides, which should take around 6-7 minutes per side.
- Remove the chicken and place it on a separate plate.
- In the same skillet, add the leeks and sauté them until they become translucent and tender.
- Stir in the Dijon mustard and mix it well with the leeks.
- Pour in the chicken broth and let the mixture come to a boil.
- Once boiling, reduce the heat and stir in the fresh cream. Mix until you get a smooth, creamy consistency.
- Return the chicken to the skillet, ensuring it’s covered with the creamy mustard and leek sauce.
- Let the chicken simmer for an additional 10 minutes.
- While the chicken is simmering, prepare the wholemeal couscous according to the package instructions.
- Once everything’s ready, plate the chicken atop a bed of fluffy couscous, and drizzle with the creamy mustard and leek sauce.
Notes
TIPS For a bit of crunch, you can throw in some toasted almonds or walnuts to the couscous. If you’re looking to up the veggie quotient, steam some broccoli or asparagus on the side. Always choose high-quality mustard; it makes a world of difference in the final flavor. SERVING SUGGESTIONS Serve the Creamy mustard and leek chicken with wholemeal couscous hot, straight out of the pan. Accompany it with a fresh green salad and a light vinaigrette to balance out the creaminess of the dish. Pairing it with a chilled glass of iced green tea can add a refreshing touch to your meal.
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